Preparation

Preheat broiler.

Toss bell peppers, tomatoes, onion, and garlic with oil and coriander in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes. Stir vegetables, then broil until vegetables are tender, about 3 minutes more.

Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint.

Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in mint.

Cooks' notes:

· To chill soup quickly, set bowl with soup in a larger bowl of ice and cold water and stir until cold.
· Soup can be made 2 days ahead and kept chilled, covered.

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Reviews

I've been making this soup for over 10 years and it's still a hit. This time of year I make big batches and freeze it. Nothing like that fresh vine-ripened summer flavor when it's cold and wintry outside. I've also taken to straining it for a smoother, more elegant consistency. However, beware, straining will yield half the amount. This rating should be 4 FORKS.

This is an excellent recipe and other user's comments helped me make one of the most satisfying and delicious summer soups I have made. It has prominent roasted tomato and red pepper flavor, but given the lemon juice, garlic and onion and added herbs - I used a 50/50 mix of basil and flat parsley finely minced and pureed in the soup - it's outstanding. I omitted the cream, and didn't miss it. I grilled the tomato-onion-pepper mix for 12 min, and scraped off any charred pepper skin before puree-ing. I also used only about 3/4 of the water (maybe my tomatoes had more water content?) Optional toppings make it flexible. I used ripe avocado and toasted croutons. I will be making this again in warm or cold weather.

Love this soup. It has become my absolute favorite. I triple the recipe to have lots of left-overs. I have increased the amount of onions and garlic. If you don't want the cream, it's just as good without it.

This soup is amazing. It has virtually no calories and a rich, satisfying taste. The only changes I made was instead of using dry coriander, I added a handful of fresh leaves to the blender. I also found 1 tsp salt sufficient. (Taste it before you add the full 1.5 tsp). My dinner guests loved the mint on top.

Cookinggal77's husband here. Just made this
incredible soup for the first time to share with my
Monday night run group. It's a hot one today and I
think a cold serving will be a real hit. Now I just
need to give the group a heads-up that someone
might want to bring some protein to the post run
feast :-)

Loved the flavors! We ate it hot the first day and cold a few days later and it was great both ways. In the hot version, i was not sure the coriander was the right spice. I loved it in the cold one though! also easy to make.

This is a great base soup, change up the herbs and spices for whatever your craving. The cream is not necessary. I didn't bother seeding or skinning the veggies, instead I put the soup through a sieve after pureeing. Served at a dinner party, it was a hit.

This is an outstanding and EASY soup, especially when vine-ripened tomatoes are in abundance. I do peel the peppers before blending for more tomato flavor and less charcoal taste-it's very easy once peppers have cooled in the pan juices. Try making a large batch and freezing for serving in winter. Also, straining through a sieve and serving hot gives this otherwise chunky soup an elegant quality for a special winter dinner.

Excellent flavor, color and texture when served cold. Similar to gazpacho but slightly more savory. I would definitely skin the peppers before blending next time. I also thought the cream was unneccessary.

This recipe did not go over well with my family. The flavors were just too asoteric. In addition, I used red peppers that had been grilled over charcoal and I think that give the soup a charred flavor.

I modified this recipie slightly- instead of mint, I used fresh basil. I used a variety of fresh local organic tomatoes. I also added more garlic and served the soup hot. That being said, it was delicious and a great way to show off great summer tomatoes. If you are thinking of wine pairings- the flavor is pretty delicate so think non-oaky whites or nice dry french rose.